bangkok coconut curry noodle bowls

These Bangkók Cócónut Curry Nóódle Bówls are quick tó thrów tógether and packed with veggies and brówn rice nóódles. Healthy AND easy.

INGREDIENTS

fór the cócónut curry sauce:
1 tablespóón óil
2 shallóts
1 tablespóón fresh ginger, minced (ór a paste – I like this stuff)
2 tablespóóns red curry paste
1 14-óunce can regular cócónut milk
1/2 cup reduced sódium chicken ór veggie bróth (óptiónal – see nótes)
3 tablespóóns sugar
1 tablespóón hót chili paste (sambal óelek)
2 tablespóóns fish sauce
2 tablespóóns sóy sauce
fór the bówls:
4 óunces rice nóódles – I use brówn rice nóódles but they can be hard tó find – só I buy these ónes
1 tablespóón óil
half an ónión, chópped
1 cup chópped bróccóli flórets
1 cup shredded carróts
1 cup chópped asparagus
1 cup shredded purple cabbage
sesame seeds fór tópping
limes fór serving
a handful óf fresh basil fór serving

INSTRUCTIóNS

1. Nóódles: Sóak the nóódles in a bówl óf cóld water. Start this right away – they need at least 20 minutes ór só óf sóaking. When they’re sóft, drain and rinse.
2. Sauce: Heat the óil in a large saucepan. Add the shallóts and ginger; stir fry fór 3-5 minutes. Add the curry paste; stir fry fór 1 minute. Add the cócónut milk, sugar, chili paste, fish sauce, and sóy sauce. Simmer fór 15 minutes ór só while yóu prep the rest óf the ingredients – it shóuld thicken slightly. If yóu’re adding the bróth tó make the sauce gó farther, yóu might need a little extra simmer time fór the sauce tó thicken.

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